/gheeː peaː teaː/
Servings: 4 | 30 minutes | 430 kcal
I created this recipe as a vegan alternative to traditional noodle stir fry dishes. The combination of spicy peanut sauce and fresh vegetables makes this dish a flavorful and filling meal.
I love experimenting with different types of noodle dishes, and this recipe quickly became a favorite. It' easy to customize with your favorite vegetables and can be made as spicy or mild as you like.
Ingredients
- 8 oz Rice Noodles
- 1/4 cup Soy Sauce
- 1/4 cup Peanut Butter
- 3 Garlic Cloves, minced
- 1 tsp Ginger, grated
- 1/2 tsp Red Pepper Flakes
- 1 tbsp Sesame Oil
- 2 tbsp Vegetable Oil
- 1/2 cup Green Onions, chopped
- 1/2 cup Red Bell Pepper, sliced
- 1/2 cup Carrots, julienned
- 1/2 cup Cabbage, shredded
- 1/4 cup Roasted Peanuts, chopped
- Lime Wedges, for serving
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, peanut butter, garlic, ginger, red pepper flakes, sesame oil, and 2 tablespoons of vegetable oil.
- In a large wok or skillet, heat the remaining 1 tablespoon of vegetable oil over high heat. Add green onions, bell pepper, carrots, and cabbage. Stir-fry for 2-3 minutes or until vegetables are tender-crisp.
- Add the cooked noodles and sauce to the wok. Toss everything together until well combined and heated through.
- Divide the stir-fry among four plates. Top each plate with chopped peanuts and serve with lime wedges.